BUY LOW FOOD AND BEER

Food in the fridge was warmer than the safe limit, which lets bacteria grow.

*02 Cold Hold (41øF/45øF or below)

Hot food was not kept hot enough, so harmful bacteria could multiply.

*03 Food products not maintained at 135øF or above

*10 Clean Sight and Touch

Workers touched ready-to-eat food with bare hands instead of gloves or utensils.

*15 Bare hands contact with ready-to-eat foods

Cooked food was not cooled down quickly enough after cooking.

*27 Cooling, heating, and holding capacities. Equipment

*28 Do not exceed manuf. use by date

Staff could not wash hands properly — sink missing, blocked, or not stocked with soap.

*31 Handwashing lavatory - used for other purpose

*32 Equipment & Utensils resistant pit,chip, crazing

Employees ate, drank, or used tobacco in food prep areas where it is not allowed.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*37 Storing the food where it is not exposed to splash, dust, or other contamination

Floors, walls, or ceilings were not clean or in good repair.

*39 Utensils, single serve items 6 inches off - floor

Equipment or surfaces that touch food were dirty or not properly maintained.

*42 Dirty nonfood contact surfaces

*45 Premises shall be maintained in good repair